Making Homemade Fondant

Fondant covered cakes are very popular right now. If you don't want to buy pre-made fondant, you can make your own. This is a guide about making homemade fondant.

Cake covered in fondant.

September 11, 2009 Flag

A wonderful and inexpensive way to have a beautiful cake at any function is to make it yourself. I've begun using a recipe for home made fondant (sugary "dough" icing for cakes) using powdered sugar and mini marshmallows!

There are about a thousand recipes online and the end results are beautiful and delicious! I've made fondant for a fraction of the cost than you can get pre-made at a craft store! And in my opinion, it tastes much better!

By Carrie from El Paso, TX

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September 12, 20090 found this helpful

What's the recipe you use?

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September 12, 20090 found this helpful

And the recipe is?

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September 12, 20090 found this helpful

Could you possibly add a recipe for the fondant on the ThrifyFun recipe "Popular Topics" section or add some websites you can get the fondant recipes from? I think it is a great idea but have never tried to make it myself. I am going online now to see if I can find the recipes. Thanks for the Info.

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September 12, 20090 found this helpful

Here is a recipe I'm waiting to try, scroll down the page just a bit.

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September 12, 20090 found this helpful

October 4, 2011 Flag


  • 1/4 cup butter
  • 1 (16 oz) pkg. miniature marshmallows
  • 4 Tbsp. water
  • 1 tsp. vanilla extract
  • 2 lbs. confectioners' sugar, divided


Place butter in a bowl and set aside.

Place marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Mix the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth.

Slowly beat in confectioners' sugar, one cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.


Rub your hands thoroughly with butter, and begin kneading the dough. As you knead, the dough will become more workable and pliable. Place the dough out onto a work surface dusted with confectioners' sugar. Continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

Form the fondant into a ball. Wrap it tightly in plastic wrap and refrigerate overnight.

When ready to use, allow the fondant to come to room temperature, and roll it out on a flat surface dusted with confectioners' sugar.

Servings: Makes approx. 2 1/4 lbs.
Prep Time: 30 Minutes
Cooking Time: 1 Minutes

By Laurel from Port Orchard, WA

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September 30, 2011 Flag

The very best fondant is buttercream fondant. It is basically any buttercream frosting with no liquid. You can use real butter, but sparingly, mostly Crisco. sed invisible Kool-Aid or colored Kool-Aid for flavor.

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